We are famous for our fantastic breakfasts. We use only the freshest organic fruits and vegetables, our coffees are freshly roasted and ground just for us, we purchase the highest quality flours and grains and we use only
organic eggs and dairy products.

Our kitchen and dining area have an open floor plan so that you may enjoy watching our chefs work their magic; perhaps picking up some cooking tips or talking about favorite hiking trails.

We are happy to pack you a "breakfast to
go" if you need to leave early for the airport, a fishing or climbing
adventure or just to see the sunrise over the Tetons.

Late afternoons, when you return to the Inn, you will find the most delicious seasonal treats...from fresh homemade beverages and warm cookies to a selection of wines and cheeses or perhaps our signature Teton Tea with spiced nuts and clementines. We can not wait to share our love of great foods with you!

Slice quality Challa or French Bread about 1/2 inch thick. (inexpensive bread will fall apart.) "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich" Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread. You may omit the cream cheese, but it is delicious! In which case, slice the bread 1" thick. Mix Well.
Dip the dried "sandwiches" into the egg batter and let soak until it feels heavy in your hand. Grill on a lightly oiled pan on medium hot...use margarine...won't burn. Turn when medium brown and lacey to look at...flip and cook the same on the other side...you may flip again to get a crustier finish. Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.

Slice quality Challa or French Bread about 1/2 inch thick. (inexpensive bread will fall apart.) "Smear" a medium amount of whipped cream cheese to the edges of one slice (like thick butter) and put anther slice to it to form a "sandwich" Set aside to dry out...2-3 sandwiched per person, depending on the size of the bread. You may omit the cream cheese, but it is delicious! In which case, slice the bread 1" thick. Mix Well.
Dip the dried "sandwiches" into the egg batter and let soak until it feels heavy in your hand. Grill on a lightly oiled pan on medium hot...use margarine...won't burn. Turn when medium brown and lacey to look at...flip and cook the same on the other side...you may flip again to get a crustier finish. Serve with maple syrup, jam or warm raspberry sauce. Serves 4-6.

Warm Raspberry Sauce

Heat one package of frozen raspberries, add 1 Tablespoon lemon juice and sugar to taste. Just heat until warm throughout. Pass to serve over French Toast.

Melt chocolate in the warm milk, stirring frequently. Add coffee and vanilla. Stir until smooth. Heat until hot, but not boiling. Serve immediately with a dusting of nutmeg or chocolate sprinkles. Serves 2

Broiled Grapefruit Halves

Cut each grapefruit in half, section but leave in the rind. Sprinkle the tops with brown sugar and broil in the oven until tops are bubbling and brown. Yummy chilled too...make extras!

Preheat oven to 425 degrees.
In a large bowl, mix the dry ingredients together. Cut in the butter until the dough resembles coarse crumbs . Add cranberries and orange zest. Add the buttermilk and stir until it forms a ball ...use a light hand for flaky scones. Divide the dough into two equal balls, flatten on a floured surface to 3/4 inch thick. Cut each circle into 6 equal wedges or use a heart shaped cookie cutter. Place on a cookie sheet, sprinkle with the cinnamon sugar and bake for 12 minutes or until brown. makes 12 scrumptious scones.

Butter two small ramekins for each person. Drop one egg into each ramekin….sprinkle with fresh basil,
a few leaves of fresh tarragon, slivers of sun dried tomatoes and cover thoroughly with grated Gruyere cheese.
Bake at 350 degrees for 10 to 12 minutes until the cheese puffs up a bit and the eggs are set as you like.
Eat and enjoy!!

Combine everything in a bowl and fold together well. Chill for 1 hour to overnight. (We sometimes put the bowl into the freezer for a short while.) Serve in a cut glass bowl for a beautiful dish. Serves 4

Preheat the oven to 375 degrees.
Spread the melted better and lemon juice over the bottom of a shallow baking dish that will hold 6 bananas. Put the bananas in the dish and turn them until they are well coated with the butter mixture. Put the sugar and cinnamon or ginger in a small bowl and stir with a fork to blend thoroughly. Sprinkle the sugar mixture evenly over the bananas.
Bake the bananas for10 minutes, or until the butter bubbles a little. Turn the bananas and continue baking for another 5 minutes. Sprinkle the coconut over the bananas and cook for another 5 minutes until the coconut is brown. Divide into bowls and serve warm with a dab of plain yogurt. Serves 6

Mix the oats, nuts and coconut into a large roasting pan. Melt butter and honey in the microwave and stir into the dry ingredients. Roast in an oven at 350 degrees until golden brown, stirring well every 15 minutes. This may take from 30-45 minutes. Remove from oven and add the dried fruit. Let cool and store in a airtight container.
As a variation, we sometimes add cinnamon, ginger or orange peel to create a new taste.
Wonderful with fresh fruit and yogurt. Keeps well.

Preheat the oven to 350. Toss together in a roasting pan until well mixed. Put into the oven and bake until light to medium brown. Stir well every 15 minutes. This will take from 45 minutes to 1 hour 15 minutes. Check the color carefully, it will crisp up when cool but it needs to be tan.
Remove from the oven and add:

Preheat oven to 350 degrees.
Cream the butter and sugar together in a mixing bowl. Add egg and vanilla, gradually add the milk, stirring well to combine. Add flour, salt and baking powder, folding into the wet ingredients. With a metal spoon gently stir the blueberries into the batter. ( A metal spoon will keep the berries from bursting.) Divide among 12 regular, oiled muffin tins, or 6 jumbo tins. Sprinkle with the cinnamon sugar. Bake 20-30 minutes depending on the size.

Use a large bowl, this will rise. Dissolve yeast in water and let sit 5 minutes. Add butter, milk, salt, sugar, and flour and beat until smooth. Cover bowl with plastic wrap and let stand overnight at room temperature. Just before cooking, beat in the eggs and the baking soda. Stir well. The batter will be very thin. Pour into a hot waffle iron. These are very!! light and crisp. Wonderful with fresh berries. This batter keeps well in the refrigerator for several days.

Buckwheat WafflesWonderfully light and crisp…these never stick to the waffle iron!

Preheat waffle iron. Combine all dry ingredients in a large bowl. Beat the eggs, buttermilk and butter together until well combined. Add to the dry ingredients until just blended. The batter will be thick. Cook until the waffle iron stops steaming and are brown and crisp. Watch out when you open the lid, they might just float away! Serve with fresh strawberries and warm maple syrup. (An innkeepers secret: turn your oven on to 150 degrees and place waffles directly onto the rack to serve a crowd…they will stay crisp!) Serves 4.

Crack the eggs into a bowl...just break the yolks. Have the trout and the parsley in two small bowls. ( I dab the cream cheese around the edges of the bowl to keep each "dab" separate.) Heat a skillet on medium heat....add butter....when sizzling, add eggs, folding and fluffing so that the whites and yolks do not combine too much. When almost set, foldin the trout and parsley and drop in the cream cheese. Fold gently and serve. Wonderful with great bread or bagels toasted. You may also use smoked salmon.

In a large bowl sift together the flour, baking powder, salt, baking soda and spices. In a separate bowl combine the molasses and milk. Beat in the eggs and the melted butter. Add to the flour mixture and stir until just moistened. Ladle the batter onto a hot, lightly oiled griddle and cook until golden on both sides. Serve hot, with butter and syrup. Also great with yogurt, applesauce, or sliced pears.

A few of our other Favorite Recipes

Check in often and see the new updates!

FrittataThis makes a beautiful presentation with the layers of vegetables visible when cut into wedges and served on the plate. This recipe does not need to be exact in measurements…it is delicious hot, warm or cold. It can also be baked in a casserole or pie plate.

Combine all vegetables except spinach into a big stew pot. Sauté until soft, but not falling apart. Fold in the spinach. Drain well. Then, beat eggs very well, add half and half and season with salt and pepper. Add the bread
and let soak until it becomes wet and soft.
Fold in the drained vegetables and cheese.

Put foil around the base of a spring form pan to keep it from leaking and spray inside with Pam. Fill with vegetable, egg and bread mixture. Place tomatoes on top, skin side up.

Place on a cookie sheet and bake at 350 for 1 hour or until a knife comes clean. Cut into wedges and serve.
Serves 6-8

Teton TeaA very special drink for a cold winter day

4 cups cranberry juice
1 2 inch stick of cinnamon

Simmer in a large, non-aluminum pan for about 20 minutes. Add…

2 cups orange juice
1/4 cup lemon juice
1/2 cup sugar or to taste

Heat until the sugar is dissolved and drink is hot. Beautiful at Christmas time! Serves 4-6

Mix all ingredients together gently. Let sit for 10 minutes while the batter rises. Very important.
Lightly oil a medium hot grill. I use a 1/4-cup-measuring cup. Serve with warm maple syrup or homemade jam. Thanks Carol for this recipe! Serves 3-4

In a small non-aluminum saucepan, heat the cranberry juice, milk, and butter until the butter is melted. (I do this in the microwave in a 4 cup measuring cup.) Transfer to a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Fold in the ricotta and cool to room temperature.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Fold into the egg batter until just mixed. Toss the cranberries in a small amount of additional flour and add to the batter. Cover the batter and let rest for 15 minutes.
Heat the surface of a griddle or skillet. Brush with margarine. Pour 1/4 cup batter per pancake on the griddle surface. Cook until the edges are dry and the surface is covered with small bubbles. Turn pancakes over and cook remaining side.
Serve the pancakes hot with butter and syrup. Serves 6

Cornmeal PancakesA wonderful crunchy texture. Delicious with bacon served on the side.

Mix the dry ingredients together in a large bowl. Add the buttermilk, milk, oil and eggs. Stir until all ingredients are incorporated. Let stand for 5-10 minutes. This recipe is wonderful with the addition of fresh blueberries. Gently stir 1?2 cups of fresh blueberries into the batter. Cook on a medium hot grill. Serves 8.

2 eggs2/3 C granulated sugar1 t. vanilla
Beat these 3 ingredients together with a mixer until light and fluffy.

Fold all of the above together with a rubber spatula until well mixed.
Fold in: 8 oz. chocolate chips 8 oz macadamia nuts
Using a medium scoop (1 ½ inch), put mixture on a cookie sheet prepared with foil. (dull side up) bake at 350 for 8-9 minutes until tops are dry looking but cookies are still soft. Cool on sheets (cookies will continue to bake some). Makes about 3 dozen.

Beat butter and cream cheese together until blended. Add sugar and vanilla, mix…add flour and mix well. Shape dough into 1 inch balls, press top lightly with your finger and place a raspberry into each indentation. Bake at 350 for 10-13 minutes until lightly brown on the bottom. Cool dust with powdered sugar. A mouthful of flavor.

Please call, write or email us for any additional information
we can give you about these recipes, The Wildflower Inn or the Jackson Hole area.